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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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A peanut curry from Thailand and Myanmar (Burma). Can be made with pork. As an option, add a few tablespoons of diced fresh chillies with the onion and ginger for some heat. Ingredients:
1 lb chicken thigh |
2 tablespoons vegetable oil |
2 garlic cloves, crushed |
2 tablespoons thai red curry paste |
1/2 onion, finely diced |
2 inches ginger, grated |
4 tablespoons peanuts, coarsely chopped |
3 tablespoons tamarind puree |
2 tablespoons fish sauce |
2 tablespoons palm sugar |
Directions:
1. Dice the chicken into 1/2 cubes.
2. Heat the oil, fry the garlic for 1 minute.
3. Add curry paste and fry for 2 minutes.
4. Add the rest of the ingredients as well as 2 cups of water. Bring to the boil, then simmer for 1 hour (if using pork, simmer 1 1/2 hour).
5. Serve with steamed rice (jasmine or basmati).
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